Dok Bouy Brand Dark Soy Souce

Crafted with an intense flavor using steamed soybeans mixed with family-cultivated koji mold, fermented for 7 days until the beans turn evenly green. The mixture is then placed in clay jars, salted, and stirred twice daily under the sun for several months before being charcoal-boiled for 8 hours. This results in a rich, salty dark soy sauce beloved by noodle shops for its signature aroma and flavor.